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Name: MB: Roasted Shrimp with Herb Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cloves garlic peeled; 1/3 upextra virgin olive oil; 6 scallions, roughly chopped; 1 small bunch fresh parsley (thin stems are okay discard thick ones); 2 pounds shrimp 20 to 30 per pound peeled; Salt and freshly ground black pepper; 1/3 upshrimp fish or chicken stock (to make your own, see Shrimp Stock, Fish Stock, or Vegetable Stock), white wine, or water

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INGREDIENTS

2 cloves garlic ; peeled
1/3 upextra virgin olive oil
6 scallions, roughly ; chopped
1 small bunch fresh parsley (thin stems are okay ; discard thick ones)
2 pounds shrimp 20 to 30 per pound ; peeled
Salt and freshly ground black pepper
1/3 upshrimp fish ; or chicken stock (to make your own, see Shrimp Stock, Fish Stock, or Vegetable Stock), white wine, or water

INSTRUCTIONS

Try making this on a weeknight; it's perfect with rice, pasta, or good chewy bread since the sauce is so addictive. It also makes a hard-to-beat party recipe, with the shrimp served on toothpicks for dipping.

Other seafood you can use: similar-sized scallops (or larger, though they'll take longer to cook); crawfish, peeled or not; mussels or clams.

Put the shrimp in a roasting pan that will hold them comfortably in one layer. Add the liquid and put the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are all pink, 10 to 15 minutes. Serve immediately.

Variations:

Roasted Shrimp With Mint Sauce

Use all mint or half mint and half parsley.

Spicy and Garlicky Roasted Shrimp

Triple the amount of garlic and add it, along with 4 small dried chiles (like Thai) or a few pinches of hot red pepper flakes, or to taste, to the mixture in the food processor in Step 1.

Roasted Shrimp In Herb Sauce, Indian Style

Substitute cilantro for the parsley. Add 1 tablespoon curry powder (to make your own, see Hot Curry Powder or Fragrant Curry Powder) to the mixture in the food processor in Step 1.

NOTES

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MB: Roasted Shrimp with Herb Sauce

2 cloves garlic peeled
1/3 upextra virgin olive oil
6 scallions, roughly chopped
1 small bunch fresh parsley (thin stems are okay discard thick ones)
2 pounds shrimp 20 to 30 per pound peeled
 Salt and freshly ground black pepper
1/3 upshrimp fish or chicken stock (to make your own, see Shrimp Stock, Fish Stock, or Vegetable Stock), white wine, or water

Other seafood you can use: similar-sized scallops (or larger, though they'll take longer to cook); crawfish, peeled or not; mussels or clams.

Heat the oven to 500°F. Combine the garlic and oil in a food processor and pulse until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss this mixture with the shrimp and sprinkle with salt and pepper.
Put the shrimp in a roasting pan that will hold them comfortably in one layer. Add the liquid and put the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are all pink, 10 to 15 minutes. Serve immediately.
Variations:

Roasted Shrimp With Mint Sauce

Use all mint or half mint and half parsley.

Spicy and Garlicky Roasted Shrimp

Triple the amount of garlic and add it, along with 4 small dried chiles (like Thai) or a few pinches of hot red pepper flakes, or to taste, to the mixture in the food processor in Step 1.

Roasted Shrimp In Herb Sauce, Indian Style

Substitute cilantro for the parsley. Add 1 tablespoon curry powder (to make your own, see Hot Curry Powder or Fragrant Curry Powder) to the mixture in the food processor in Step 1.

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Nutrition

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Serving Size: 1 (919g)
Recipe Makes: 1

Calories: 9
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2326.5mg		80 %
Potassium 24.5mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.9g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9

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